Tuesday 28th April
Antipasti
Sourdough with Trullo x Le Ferre estate olive oil
£5.5
Nocellara olives
£5
Sant'Ilario Prosciutto di Parma
£16
Finocchiona salumi crochettes
£9.5
Bruschetta of goat's curd, agretti and confit garlic
£14.5
Mozzarella di bufala with smashed peas and mint
£15
Lincolnshire asparagus with almond sauce
£15
Newlyn octopus with datterini tomatoes, leafy celery and capers
£16.5
Calves' brain, sweetbread, and artichoke fritti with dragoncello mayonnaise
£18
Primi
Pappardelle with beef shin ragu
£18
Pici cacio e pepe
£14
Tagliarini with St. Austell mussels and bottarga
£21
Fettuccine verde with rabbit, guanciale and nocellara olive ragu
£19
Triangoli of potato with wild garlic, walnuts and morels
£17
Oven and Grill
Baked Westcombe ricotta with Romana courgette trifolati and crispy capers
£26
Torbay John Dory with palourde clams and broad beans
£34
Brixham monkfish tail with wilted spinach and brown crab
£42
Black Hampshire pork chop with borlotti beans, grilled nespole and chilli
£32
Dorset lamb rump with vignole
£37
28-day aged Hereford T-bone with crispy polenta and gorgonzola fonduta
(for 2-3 to share)
£108
Sides
Leaves
£6.5
Cornish Mids
£6.5
Dessert
Vanilla pannacotta with bitter caramel
£9
Tiramisu
£11
Chocolate and salted caramel tart
£10
Ricotta doughnuts with vanilla custard and amaretto nespole
£11
Amalfi lemon and basil sorbetto
£6.5
Cheese
Gorgonzola dolce
with rye crackers and Cotswold honey
£13
We are able to accommodate most dietary requirements if stated on booking.
Our menus change twice daily. This means they could look a little different by the time you reach us.